Warm Potato Salad
|Baby potatoes||2 Pound (1 Kilogram)|
|Baby onions||12 , halved|
|Prosciutto slice/Lean ham||8|
|Olive oil||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Fresh rosemary sprig||8|
|Sea salt||1 Teaspoon|
|Spring onions||4 , chopped|
|For mint dressing|
|Low fat natural yogurt||6 1⁄2 Ounce (1 Cup Or 200 Grams)|
|Whole grain mustard||2 Tablespoon|
|Chopped fresh mint||2 Tablespoon|
1. Preheat covered barbecue to a high heat. Bring a saucepan of water to the boil, add potatoes and onions and cook for 5 minutes. Drain well.
2. Place potatoes, onions and prosciutto or ham in a lightly oiled roasting tin, brush vegetables with oil, scatter with rosemary and sprinkle with salt. Place roasting tin on rack in barbecue, cover barbecue with lid and cook, turning vegetables occasionally, for 20 minutes or until potatoes are tender.
3. To make dressing, place yogurt, mayonnaise, mustard and mint in a bowl and mix to combine.
4. Drain oil from potato mixture and place potatoes and onions in a large salad bowl. Break prosciutto or ham into bite-sized pieces. Add prosciutto or ham and spring onions to potato mixture. Spoon over dressing, toss to combine and serve immediately.